Skip to main content

A treatise on the art of boiling sugar, crystallizing, lozenge-making, confits, gum goods, and other processes for confectionery, etc, in which are explained, in an easy and familiar manner, the various methods of manufacturing every description of raw and refined sugar goods, as sold by the trade, confectioners, and others


Published 1865
SHOW MORE


14


Publisher Philadelphia, Baird
Pages 172
Possible copyright status NOT_IN_COPYRIGHT
Language English
Call number AFC-1929
Digitizing sponsor MSN
Book contributor Gerstein - University of Toronto
Collection gerstein; toronto

Full catalog record MARCXML

[Open Library icon]This book has an editable web page on Open Library.


Reviews

There are no reviews yet. Be the first one to write a review.
PEOPLE ALSO FOUND
University of Toronto - Gerstein Science Information Centre
by Illinois Miners' and Mechanics' Institutes
154
0
0
University of Toronto - Gerstein Science Information Centre
by Cross, Charles Frederick, 1855-
235
0
0
University of Toronto - Gerstein Science Information Centre
by Trafton, Gilbert H. (Gilbert Haven), 1874-
311
0
0
University of Toronto - Gerstein Science Information Centre
by Powell, George Harold, 1872-1922
302
0
0
University of Toronto - Gerstein Science Information Centre
by Thomas, Harry Higgott
482
0
0
University of Toronto - Gerstein Science Information Centre
by Richards, Theodore William, 1868-1928
185
0
0
University of Toronto - Gerstein Science Information Centre
by Carrington, Thomas Spees
263
0
0
University of Toronto - Gerstein Science Information Centre
by Cape of Good Hope. Royal Observatory
153
0
0